000 01969cam a2200433Li 4500
003 OCoLC
005 20221101232613.0
008 151105s2017 maua b 001 0 eng d
010 _a 2015039829
011 _aMARC Score : 10650(21050) : OK
011 _aDirect Search Result
011 _aChanged OCLC from 952204765 to 928136774
020 _a0134038940
_qpaperback (alkaline paper)
020 _a9780134038940
_qpaperback (alkaline paper)
035 _a(ATU)b16398269
035 _a(OCoLC)928136774
040 _aYDXCP
_beng
_erda
_cYDXCP
_dOCLCO
_dATU
050 0 0 _aTX911.3.M27
_bS69 2017
082 0 0 _a647.95068
_223
099 _a647.95068 GRE
100 1 _aGregoire, Mary B.,
_eauthor.
_9914802
245 1 0 _aFoodservice organizations :
_ba managerial and systems approach /
_cMary B. Gregoire, Executive Director, Accreditation Council for Education in Nutrition and Dietetics and former Director, Food and Nutrition Services at Rush University Medical Center, and former Professor and Chair, Clinical Nutrition Rush University.
246 3 _aFoodservice organisations
246 3 _aFoodservice organisations :
_amanagerial and systems approach
250 _aNinth edition.
264 1 _aBoston :
_bPearson,
_c[2017]
264 4 _c©2017
300 _axxi, 516 pages ;
_c28 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 0 0 _gPart 1.
_tThe Foodservice Systems Model --
_gPart 2.
_tTransformation: Functional Subsystems --
_g3.
_tTransformation: Management Functions and Linking Processes --
_gPart 4.
_tOutputs of the System.
650 0 _aFood service management.
_9318048
907 _a.b16398269
_b09-11-17
_c12-07-16
942 _cB
945 _a647.95068 GRE
_g1
_iA553540B
_j0
_lcmain
_o-
_p$220.38
_q-
_r-
_s-
_t0
_u3
_v4
_w0
_x3
_y.i13508805
_z09-08-16
998 _ab
_ac
_b10-08-16
_cm
_da
_feng
_gmau
_h0
999 _c1313505
_d1313505